Welcome To Walla Walla Steak Co and Crossbuck Brewery - Applying For The Assistant General Manager Position

The Assistant General Manager will assist in the planning, organizing, training, and leadership of restaurant service team necessary to achieve mutually agreed objectives in level of service, sales, costs, beverage quality, team member and guest retention.  Oversee restaurant operations during evening business hours and closing of the restaurant.

All duties and responsibilities performed by the Assistant General Manager must uphold the WWSCo vision, policies, procedures and standards, including our motto, “We are the place where people celebrate their lives, where they become the stars and we are the supporting cast.” 

Essential Duties and Responsibilities:

• Oversee restaurant staff to ensure compliance with restaurant policies and procedures.
• Ensure that all guests feel welcome and receive responsive, friendly and courteous service at all times.
• Achieve restaurant objectives in sales, service, food and beverage quality, facility appearance, and sanitation and cleanliness.
• Monitor restaurant budget and financial transactions, including but not limited to cash handling, deposit preparation, POS updates, and reconciling of bi-weekly payroll.
• Investigate and resolve guest complaints regarding food quality and/or service.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Review beverage and wine lists for accuracy.
• Maintain sufficient supply inventory based on business volume and that controls are in place.
• Conduct new employee orientation and training.
• Draft restaurant staff schedules.
• Lead personnel meetings regarding beverage menu tasting and planning, serving arrangements, staff trainings and educational seminars.
• Work with Events Director to schedule use of facilities or catering services for special events and negotiate details of arrangements with clients.
• Maintain restaurant profits by promoting sales, controlling unnecessary waste, and following security practices.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Serve as a role model when serving guests and interacting with employees by maintaining a positive, upbeat, and energetic attitude; taking a proactive approach to teamwork and problem-solving; and remaining aware of your position in the larger picture of the restaurant and guest experience.
• Other duties as assigned

Supervisory Responsibilities:  This position manages employees in the ­­­­­­­­­­­­­­restaurant.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. 

Education/Experience:  Bachelor's Degree

Certificates and Licenses:  Valid Food Handler’s/Health Permit and valid Liquor Control Board Permit

Language Skills:   Read and interpret documents such as safety rules, SOP's and instructions; write routine reports and correspondence; speak effectively before groups of customers.

Math Skills:    Calculate figures and amounts such as discounts, interest, commissions, proportions, percentages; apply concepts of basic algebra and geometry.

Reasoning Ability:   Apply common sense understanding to carry out instructions furnished in written, oral or diagram form; to deal with problems involving a several concrete variables in standardized situations.  Identifies problems, gathers information, and offers solutions.

Physical Demands and Work Environment: The physical demands and work environment described below represent the activities and surroundings of the positions.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position is performed in a restaurant and office environment.  Extended periods of walking and standing required, including in freezers and refrigerators. May also require some reaching, bending, squatting and lifting a minimum of 50lbs. Repetitive use of hands and simple grasping with hands required. Frequent hand washing required. Some exposure to chemicals, fire, gases and odors. Requires use of standard office equipment, including PC, copier, fax machine, printer.

 

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